Preparation

To make the fish chowder:
In a heavy saucepan cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain. Pour off fat and in pan cook onion, carrot, and celery in butter over moderately low heat, stirring occasionally, until softened.

While mixture is coming to a boil, peel potato and cut into 1/4-inch dice. Add potato to mixture and simmer chowder, uncovered, 12 minutes. Stir in fish and simmer until just cooked through, about 5 minutes. Stir in parsley, bacon, and salt and pepper.

Serve chowder with herbed oyster crackers.

To make the crackers:
Preheat oven to 350°F.

In a small saucepan melt butter with thyme, rosemary, and salt and pepper to taste over moderate heat, stirring. Add crackers and toss to coat with butter. On a baking sheet arrange crackers in one layer and bake in middle of oven 10 minutes, or until deep golden.

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Recent Review

Made this for a 3rd
time last night.
DELICIOUS again.
Subbed 1 oz. of
Jimmy Dean's
pre-cooked Turkey
Sausage Crumbles
for the bacon, 2%
milk for the heavy
cream, and H/M fish
stock for the clam
juice. Really
enjoyed it
with "crusty bread"!
(deleted the oyster
crackers). Super
simple and it didn't
put too much heat in
the kitchen
when it's 100
degrees outside!